Cilantro Couscous
After tabbouleh, here is another dish using semolina in a cold and refreshing way. This is a dish best served cold and it can be used either as a side dish to some roasted vegetables or as a stand-alone vegan dish. The semolina brings the energy, the lemon the kick and the cilantro the perfume. Very simple but so good.
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The ingredients are given for 4 medium servings.
INGREDIENTS
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1 cup of couscous semolina
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1 1/2 cup of water
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1 1/2 tbs spoon vegetables stock (Magi)
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1/2 cup cilantro
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1/2 lemon juice and zest
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1 tbs olive oil
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Salt
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Black pepper
DIRECTIONS
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Start by cooking the couscous semolina: put all the semolina inside a big bowl and cover it with the water that you will have prealably boiled and mixed with some black peper and the vegetables stock. Cover the bowl so that there cannot be air circulation. Let the all rest for 10 minutes. Remove the cover and fluff the semolina with a fork. The semolina is ready!
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In another bowl, extrat the juice of half a lemon along with peeling the zest. Chop finely the cilantro that you will have washed prealably.
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Mix the semolina, the lemon by-products, the cilantro. Add the olive oil. Adjust the salt and the pepper to your taste. Let it cool down in the fridge, covering it with a plastic film (so that it does not dry). Ready to enjoy !
